In nonstick 12-inch skillet, cook chorizo, garlic, celery, and onion over medium-high heat 10 to 12 minutes or until celery is tender.

Stir in tomatoes with their juice, rice, salt, and 1 1/2 cups water; heat to boiling over high heat. Reduce heat to medium-low; cover and simmer 8 to 10 minutes or until rice is tender. When rice is done, stir in shrimp; cover and cook 1 minute to heat through.

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